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Easy 3 Ingredient Sponge Cake Recipe | Simple Fluffy Homemade Cake

This simple three-ingredient sponge cake uses whipped eggs for lift and a tender, airy crumb without leaveners. It’s versatile for layering, dusting with sugar, or turning into elegant desserts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

Ingredients

  • 6 large eggs, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (120 g) cake flour (or 1 cup all-purpose flour minus 2 tbsp, plus 2 tbsp cornstarch)
  • 1 tsp vanilla extract (optional)
  • 1/2 tsp almond extract (optional)
  • 1/4 tsp fine salt (optional, to balance sweetness)
  • Powdered sugar, for dusting (optional)

Instructions
 

Instructions

  • Preheat the oven to 350°F (175°C) and place a rack in the center.
  • Line the bottom of an 8-inch round cake pan with parchment and do not grease the sides.
  • In a large bowl, beat the eggs and sugar (add vanilla and salt if using) on medium-high until very thick, pale, and tripled in volume, reaching ribbon stage in about 7–11 minutes depending on mixer.
  • Sift half of the flour over the foam and gently fold with a wide spatula; sift in the remaining flour and fold just until no dry streaks remain.
  • Immediately pour the batter into the prepared pan and gently smooth the top.
  • Bake until golden, springy, and a toothpick comes out clean or with a few moist crumbs, about 25–32 minutes.
  • Invert the cake in the pan onto a cooling rack for 10 minutes to set the structure, then remove the pan, peel off the parchment, and cool completely.
  • Dust with powdered sugar or use as a base for layering once fully cooled.

Notes

Pan: 8-inch (20 cm) round cake pan at least 2 inches tall; a springform or deep straight-sided pan works well. Room-temperature eggs whip best; warm cold eggs in warm water for 10 minutes. Avoid greasy bowls and work quickly after folding to preserve air. Do not open the oven for at least 20 minutes. For an extra lofty version, you can separate eggs: whip whites with half the sugar to medium peaks, beat yolks with remaining sugar, fold together, then fold in sifted flour and bake 23–30 minutes. Storage: wrap and keep at room temperature up to 2 days; refrigerate if filled with cream or fruit up to 3 days; freeze up to 2 months. Flavor ideas: citrus zest, vanilla bean paste, cocoa substitution, almond meal, or coffee soak. Brush cooled layers with simple syrup for added moisture.